Chefstories presents: bruschette variety
Chefstories, a.k.a. Eleni and Sylvia Koumentaki, are responsible for Lemonis bakery new, extremely successful and delicious list of sandwiches. We asked them for more delicious recipes and they came up with easy, summer-y bruschette.
It's this time of the year again. We are in a more giving-mood probably because we have a little bit more free time in our hands. Cooking becomes a more pleasant and enticing activity, especially if we are able to throw into our recipes leftovers, like the stale bread from the day before. The chefstories' bruschette with three different toppings are pretty easy recipes with simple ingredients that we all have in our kitchen and the perfect solution for an evening at home with friends or with our kids.
Bruschetta is another word for a tasty and quick snack. The famous antipasto from Italy in its simplest version consists of grilled bread rubbed with garlic and topped with tomatoes, olive oil, salt and pepper. The topping variations are endlessly and depends on the chef's appetite and the ingridients at his disposal.
The noun bruschetta comes from the roman dialect verb bruscare meaning "to roast over coat"
There are two different versions about the origin of the dish. The first argues that bruschetta was the food of poor Italians who grilled stale bread with some olive oil and galric to add extra taste. The second one argues that the dish originates in ancient Rome, when olives growers used toasted bread to taste their fresh olive oil at the mills.*
Ingredients and Directions:
For the base you will need a baguette of your choice. Cut it crosswise. The size of the slices is uttelry up to you. Brush them with a bit of olive oil. Pre-heat the oven at 180ºC and grill the slices for about 2 or 3 minutes.
For the toppings:
- Mushrooms & bacon: Dice half onion and saute with a bit of olive oil. Add 100 gr. minced mushrooms and 50 gr. diced bacon. Saute all the ingredients and then simmer them with some white wine. The next step is to add some thyme and a pinch of salt into the mix. Once the mixture is ready, put it on the grilled bread and garnish it with some gouda. Put them back into the oven for about 2-3 minutes until the cheese melts.
- Cherry tomatoes, mozzarella & olives: Dice about 10 cherry tomatoes and mix them with some minced basil, 2 tbsp olive oil, 1tsp balsamic vinegar and a tiny bit of honey. Place the ingredients on the grilled bread following the right order: first the toomato mix, then some diced olives and finally the grated mozzarella. Sprinkle the bruschette with some salt and some pepper. Put them back into the oven for about 2-3 minutes, just until the mozzarella melts.
- Sundried tomato pesto, cold turkey & arugula: Put in the blender approximatelly 10 sundried tomatoes, ½ cup olive oil, 2 tbsp. balsamic vinegar, 4 tbsp pine nuts and about ½ cup parmesan. Blend the mixture until it's smooth. Spread it on the grilled bread and place on top of it a slice of cold turkey and some arugula sprigs.
Try them out and share your comments with us.